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青贮条件对天然牧草青贮饲料饲用品质的影响
冯骁骋, 格根图, 李长春,等
内蒙古农业大学 生态环境学院
摘要:
【目的】筛选天然牧草最适青贮条件,为天然牧草青贮提供科学依据。【方法】针对影响天然牧草青贮饲用品质的水分、密度、乳酸菌含量和糖分含量4个因素,设计L9(34)正交试验,共形成9种青贮条件,对不同条件下天然牧草青贮饲料的感官品质、酸度及营养成分等进行分析,比较不同条件下天然牧草青贮样品总可消化营养物质(Total digestible nutrients,TDN)的含量。【结果】通过试验对比分析,第5组青贮饲料的感官得分最高,为20分,其pH值为3.99,显著或极显著低于其他各组;TDN占干物质的质量分数为66.87%,显著高于其他各组(P<0.05)。根据正交试验极差分析结果可知,各因素对天然牧草青贮品质影响大小的顺序为:蔗糖添加量>水分>乳酸菌添加量>密度。【结论】天然牧草在含水量600~650 g/kg、密度350~400 kg/m3、乳酸菌添加量0.5 g/kg和蔗糖添加量15 g/kg的条件下青贮,所得青贮饲料的饲用品质较好。
关键词:  天然牧草  青贮  感官评定  总可消化养分
DOI:
分类号:
基金项目:国家现代牧草产业技术体系(CARS-35)-
Influence of silage condition on the natural grass silage feeding quality
FENG Xiaocheng, GE Gentu, LI Changchun,et al
Inner Mongolia Agricultural University
Abstract:
【Objective】Screening out the optimum silage conditions of natural grass,and providing scientific basis for natural grass silage.【Method】L9(34) orthogonal experiment was designed in his experiment according to 4 factors influenced the feeding value of natural grass silage-that is moisture content,density,lactic acid bacteria content and sugar content. This paper compared total digestible nutrients of natural grass by analyzing sensory quality,acidity and nutrition ingredient of natural grass silage in different condition.【Result】Through comparative analysis,the fifth group’s score of sensory evaluation is 20 points which is highest;its pH value is 3.99,which is much lower than other treatments(P<0.05);TDN(The total digestible nutrients) Mass fraction of dry matter is 66.87%,which is much higher than other treatments(P<0.05).According to the orthogonal test range analysis,the order of factors that influence natural grass ensiling is:cane sugar additive amount>moisture>lactic acid bacteria additive amount>density.【Conclusion】The test area use silage processing method with the moisture content and density was controlled in the range of 600-650 g/kg and 350-400 kg/m3,and the adding amount of lactic acid bacteria and sucrose were 0.5 g/kg and 15 g/kg,so its forage quality is better.
Key words:  natural grass  silage  sensory evaluation  total digestible nutrients

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